Ginger & Garlic, Chicken Breast and Sweet Potato Stew
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Ginger & Garlic, Chicken Breast and Sweet Potato Stew

Ginger & Garlic, Chicken Breast and Sweet Potato Stew

with Lime and Spinach

Our Sweet Potato, Ginger, Chicken Breast & Garlic Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Sesame
•Celery
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 pack(s)

Diced British Chicken Breast

2 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

15 grams

Ginger Puree

30 grams

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2797 kJ
Energy (kcal)668 kcal
Fat25.4 g
of which saturates20.3 g
Carbohydrate64.6 g
of which sugars21.2 g
Protein42.6 g
Salt3.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Bowl
•Zester

Instructions

Roast the Sweet Potato
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Chicken Time
2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Finish your Prep
3

While the chicken cooks, peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges (see ingredients for amount).

Once golden, transfer the chicken to a bowl, toss with the Thai style spice mix and set aside.

Build the Flavour
4

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic, ginger puree and tomato puree. Cook for 1 min.

Pour in the coconut milk, veg stock paste and water for the soup (see pantry for amount). Stir to combine, then bring to the boil. Add the spiced chicken back into the pan, stir to combine, then bring to the boil. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Spinach
5

Simmer until the sauce has reduced slightly, stirring occasionally, 3-4 mins.

Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins.

Remove from the heat, squeeze in some lime juice from a lime wedge and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.

Finish and Serve
6

Stir the roasted sweet potato through the stew. Add a splash more water if you feel it needs it. Reheat if needed.

When everything's piping hot, serve your sweet potato and chicken stew in bowls.

Finish with a sprinkle of lime zest. Serve with the remaining lime wedges for squeezing over.

Enjoy!